With al dente pasta tossed in a fragrant garlic & chilli-infused sauce, complemented by capers, feta & a crispy yellowtail fillet, this recipe is a culinary classic perfect for impressing your guests using minimal effort.
Lemon-caper Spaghetti & Yellowtail
Lemon-caper Spaghetti & Yellowtail
with fresh chilli, parsley & capers
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Capers
- Danish-style Feta
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Spaghetti Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the garlic. Rinse and roughly chop the parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chilli. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
GARLIC-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through 1⁄2 the chopped parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining parsley. Crumble over the drained feta. Delish work, Chef!
Spaghetti Pasta - 125g
Garlic Clove - 1
Fresh Parsley - 4g
Capers - 25g
Fresh Chilli - 1
Danish-style Feta - 25g
Line-caught Yellowtail Fillet - 1
Lemon Juice - 15ml
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the garlic. Rinse and roughly chop the parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chilli. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
GARLIC-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through ½ the chopped parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining parsley. Crumble over the drained feta. Delish work, Chef!
Spaghetti Pasta - 250g
Garlic Clove - 1
Fresh Parsley - 8g
Capers - 50g
Fresh Chilli - 1
Danish-style Feta - 50g
Line-caught Yellowtail Fillets - 2
Lemon Juice - 30ml
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the garlic. Rinse and roughly chop the parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chillies. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
GARLIC-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated.. Season (if necessary) and toss through ½ the chopped parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining parsley. Crumble over the drained feta. Delish work, Chef!
Spaghetti Pasta - 375g
Garlic Cloves - 2
Fresh Parsley - 12g
Capers - 75g
Fresh Chillies - 2
Danish-style Feta - 75g
Line-caught Yellowtail Fillets - 3
Lemon Juice - 45ml
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the garlic. Rinse and roughly chop the parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chillies. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
GARLIC-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through ½ the chopped parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining parsley. Crumble over the drained feta. Delish work, Chef!
Spaghetti Pasta - 500g
Garlic Cloves - 2
Fresh Parsley - 15g
Capers - 100g
Fresh Chillies - 2
Danish-style Feta - 100g
Line-caught Yellowtail Fillets - 4
Lemon Juice - 60ml
Woolies Products in this dish
